Dough compositions made with dehydrated potato flanules

Abstract

Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases sheet strength, cohesiveness, and elasticity of the dough. In comparison to flakes, the addition of flanules to the dough decreases sheet strength.

What is claimed is:  
     
         1 . A dough composition comprising: 
 (a) from about 50% to about 70% of a starch-based material wherein said starch-based material comprises from about 5% to about 75% potato flanules, wherein said potato flanules comprise: 
 (i) from about 9% to about 19% amylose;  
 (ii) from about 5% to about 10% moisture; and  
 (iii) at least about 0.1% emulsifier;  
   and wherein said potato flanules have: 
 (i) a water absorption index of from about 5.5 to about 7 grams of water per gram of potato flanules; and  
 (ii) a particle size distribution such that from 60% to about 70% remain on a #325 U.S. screen; from 20% to about 40% remain on a #200 U.S. screen; from about 1% to about 3% remain on a #140 U.S. screen; and from 1% to about 3% remain on a #40 U.S. screen;  
   (b) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30; and    (c) from about 20% to about 46.5% added water.    
     
     
         2 . A food product made from the dough composition of  claim 1 .  
     
     
         3 . The food product of  claim 2 , wherein said food product is a snack food product.  
     
     
         4 . The food product of  claim 3 , wherein said snack food product is selected from the group consisting of fabricated potato chips, tortilla chips, pretzels, crackers, and french fries.  
     
     
         5 . The food product of  claim 4 , wherein said snack food product is a fabricated potato chip.  
     
     
         6 . A dough composition comprising: 
 (a) from about 50% to about 70% of a starch-based material wherein said starch-based material comprises from about 5% to about 75% potato flanules, wherein said potato flanules comprise: 
 (i) from about 9% to about 19% amylose;  
 (ii) from about 5% to about 10% moisture; and  
 (iii) at least about 0.1% emulsifier;  
   and wherein said potato flanules have: 
 (i) a water absorption index of from about 5.5 to about 7 grams of water per gram of potato flanules; and  
 (ii) a particle size distribution such that from 60% to about 70% remain on a #325 U.S. screen; from 20% to about 40% remain on a #200 U.S. screen; from about 1% to about 3% remain on a #140 U.S. screen; and from 1% to about 3% remain on a #40 U.S. screen; and  
   (b) from about 20% to about 46.5% added water.    
     
     
         7 . A food product made from the dough composition of  claim 6 .  
     
     
         8 . The food product of  claim 7 , wherein said food product is a snack food product.  
     
     
         9 . The food product of  claim 8 , wherein said snack food product is selected from the group consisting of fabricated potato chips, tortilla chips, pretzels, crackers, and french fries.  
     
     
         10 . The food product of  claim 9 , wherein said snack food product is a fabricated potato chip.  
     
     
         11 . A dough composition comprising potato flanules, wherein said potato flanules comprise from about 9% to about 19% amylose and have: 
 (i) a water absorption index of from about 5.5 to about 7 grams of water per gram of potato flanules; and    (ii) a particle size distribution such that from 60% to about 70% remain on a #325 U.S. screen; from 20% to about 40% remain on a #200 U.S. screen; from about 1% to about 3% remain on a #140 U.S. screen; and from 1% to about 3% remain on a #40 U.S. screen.    
     
     
         12 . A food product made from the dough of  claim 11 .  
     
     
         13 . The food product of  claim 12 , wherein said food product is a snack food product.  
     
     
         14 . The food product of  claim 13 , wherein said snack food product is selected from the group consisting of fabricated potato chips, tortilla chips, pretzels, crackers, and french fries.  
     
     
         15 . The food product of  claim 14 , wherein said snack food product is a fabricated potato chip.  
     
     
         16 . The dough composition of  claim 11 , wherein said dough composition comprises: 
 (a) from about 50% to about 70% of a starch-based material, wherein said starch-based material comprises from about 5% to about 95% potato flanules; and    (b) from about 20% to about 46.5% added water.    
     
     
         17 . A food product made from the dough of  claim 16 .  
     
     
         18 . The food product of  claim 17 , wherein said food product is a snack food product.  
     
     
         19 . The food product of  claim 18 , wherein said snack food product is selected from the group consisting of fabricated potato chips, tortilla chips, pretzels, crackers, and french fries.  
     
     
         20 . The food product of  claim 19 , wherein said snack food product is a fabricated potato chip.